Food Trends and Innovation CONFERENCE, ORAL PRESENTATION | SEP 25 Food for all: Media, communication and food democracy ACADEMIC PUBLICATION | JUL 25 Artisanal fermentation as a regulatory grey area in EU food law INVITED TALK, WORKSHOP | JUN 25 NutriNOR summer school on processed foods CONFERENCE, ORAL PRESENTATION | MAY 25 FLAN Conference: Food Law for a Healthier Future INTERVIEW | OCT 24 Popping Bubbles Podcast INTERVIEW | AUG 24 Science sells, and specialty coffee loves it – but for how long? POSITION PAPER, INVITED CONTRIBUTION | JUN 24 Position paper on upcycled food & ingredients INVITED TALK | APR 24 Reflections on the changing meanings of food safety ACADEMIC PUBLICATION | MAR 24 Lessons from a successful citrus waste valorisation business ONLINE ARTICLE, INVITED CONTRIBUTION | DEC 23 Food Waste – A Valuable Resource in the Circular Economy INVITED TALK | NOV 23 Asia – Europe Environment Forum 2023 INVITED TALK | OCT 23 How regulatory processes impact innovation ACADEMIC PUBLICATION | SEP 23 Understanding the phenomenon of food waste valorisation INVITED TALK, WORKSHOP | SEP 22 Upcycling Community Event ONLINE ARTICLE | JUL 22 What Are Novel Foods and How Are They Approved? ONLINE ARTICLE | JUN 22 What is Ghee? ONLINE ARTICLE | JUN 22 Ancient Farming Systems | Ask the Expert CONFERENCE, INVITED TALK | DEC 21 Asia – Europe Environment Forum 2021
ONLINE ARTICLE, INVITED CONTRIBUTION | DEC 23 Food Waste – A Valuable Resource in the Circular Economy
Madhura Rao 